Baked falafel bowl with bulgur, cucumber and yogurt sauce

Ingredients

For 1 serving

• Cooked chickpeas130 g
• Chickpea flour15 g
• Bulgur45 g
• Parsley10 g
• Cumin1 teaspoon
• Garlic1 clove
• Cucumber100 g
• Tomatoes120 g
• Greek yogurt 2%60 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Preheat the oven to 200 °C (conventional) and line a tray with baking paper. Drain, rinse and dry the chickpeas; peel the garlic; wash and dry the parsley.
2. Pulse the chickpeas, chickpea flour, parsley, garlic, cumin and a pinch of salt until you have a coarse mixture that holds together when squeezed. Shape 6 slightly flattened patties, place them on the tray and brush them with half the oil.
3. Bake for 20 minutes, turning them halfway, until golden and firm on the outside.
4. Meanwhile, bring a small pan of water to the boil and salt it. Add the bulgur, turn off the heat, cover and leave it to swell for 15 minutes, until tender; drain and fluff it with a fork.
5. Wash the cucumber and tomatoes and cut them into roughly 1 cm cubes; dress them with the remaining oil and a pinch of salt. Stir the Greek yoghurt with a pinch of salt and, if very thick, a spoonful of water until creamy.
6. Build the bowl with the bulgur, the diced vegetables and the hot falafel, and finish with the yoghurt sauce.